Sizzling Rice Soup is a comforting yet easy-to-prepare dish that can be made in under 90 minutes. It is a very popular rice soup recipe that is usually served with meat, seafood, or any other meats. This rice soup recipe is also known to be a good feeding dish for children. At last, you are the best source to get all the resources to make this Sizzling Rice Soup recipe for your family.
Sizzling Rice Soup is an easy and delicious way to warm up during the cold winter months. This easy rice soup recipe for Instant Pot rice is combined with a blend of ingredients that make it creamy, healthy, and downright meal-ready. It simply sizzles on your tongue and you will love the rich taste.
Sizzling Rice Soup is a quick, hot, and simple one-pot meal that is sure to be a big hit this winter! This is one of the easiest, most delicious, and healthy soup recipes you can make. It’s so easy to prepare and pack in a lunch box or take with you on a picnic. This is the perfect recipe for a winter holiday dinner or a warm beach day.
How To Make Sizzling Rice Soup
The perfect recipe for any winter soup, Sizzling Rice Soup is a simple-to-make dish that’s perfect to share with friends and family. It’s quick and easy to make and can be enjoyed by anybody who loves food and great quality ingredients. It’s a hearty and delicious soup that will be great in any season.
Ingredients
FOR THE SIZZLING RICE
- 1/2 teaspoon sesame oil
- 1 1/2 cups cooked rice
- 1/8 teaspoon salt
- vegetable oil (for frying; can substitute canola or other frying oil)
FOR THE SOUP
- 0.7 ounces small dried shiitake mushrooms
- 2 ounces chicken breast (thinly sliced)
- 2 teaspoons water
- 1 1/2 teaspoons oyster sauce
- 1 teaspoon cornstarch
- 2 ounces fresh sea scallops (cut into quarters)
- 4 ounces peeled, deveined shrimp (about eight 21/25 size shrimp)
- 2 teaspoons neutral oil (such as vegetable or canola oil)
- 1 clove of garlic (minced)
- 1/4 cup carrots (thinly sliced)
- 1/2 cup whole canned straw mushrooms (or thinly sliced baby Bella mushrooms)
- 2 cups baby bok choy (cut into 1-inch pieces, with leafy parts and stems separated)
- 1 cup napa cabbage (cut into 1-inch pieces)
- 8 cups pork and chicken stock
- 2 ounces Virginia ham (sliced into thin strips)
- 1/2 cup snow peas (trimmed and cut in half)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground white pepper
Step By Step Instructions To Make Sizzling Rice Soup
Step 1
Using parchment paper, line a sheet pan with the cooked rice. Over the rice, sprinkle the salt evenly. It is recommended to let the rice sit on the counter overnight to dry. It can also be toasted for 20 minutes in a 325°F oven.
Step 2
You can soak dried shiitake mushrooms in 1 cup of room temperature water overnight, or in boiling water for 2 hours. Remove any tough stems from the mushrooms once rehydrated, and thinly slice them. Reserve the mushroom-soaking water and set aside the mushrooms.
Step 3
Mix 2 teaspoons water with 1 ½ teaspoon oyster sauce and 1 teaspoon cornstarch to velvet the chicken. Separately set aside.
Step 4
The water in your wok needs to be boiled for six cups. You can now add the velveted chicken. Stir the chicken for 45 seconds in the water with your wok spatula, until it has just become opaque and is cooked. With a slotted spoon or spider strainer, remove the seeds.
Step 5
Scallops and shrimp are then added. After 45 seconds, or just until opaque, cook them for another 15 seconds. Make sure they are not overcooked. Dispose of the water and wash the wok after removing it from the wok.
Step 6
Make sure your work is on medium heat. Add the garlic, carrots, and shiitake mushrooms with 2 teaspoons of vegetable oil. The baby Bella mushrooms (which are fresh) should be added to the wok now, rather than the canned straw mushrooms (which are pre-cooked).
Step 7
The carrots should be stir-fried for one minute, or until they start to soften. Add the napa cabbage and bok choy stems. Stir-fry for a further minute. Add the leftover mushroom soaking water together with the pork and chicken stock after that, make sure to discard any sediment.
Step 8
The soup should simmer. Add the cooked straw mushrooms and ham. Allow the soup to simmer once more.
Step 9
Start heating the oil in the meantime so you can fry the sizzling rice. When the soup is finished, you should have it ready. Heat the frying oil in a small, deep pot to 350°F, filling it approximately halfway.
Step 10
Cook the chicken, shrimp, and scallops for 1 minute once the broth has reached a simmer. Cook for another minute while stirring. Include the snow peas and baby bok choy’s green sections.
Step 11
Raise the soup’s simmer once more. Stirring to combine, add salt, freshly ground white pepper, and sesame oil. If necessary, taste and apply more seasoning.
Step 12
Move the soup to the table after pouring it into a big serving bowl. Just before serving the soup, cook the dried toasted rice for about 30 seconds in the hot oil. You’ll need to fry in two to three batches, depending on the size of your pot.
Step 13
Add the final batches of crispy rice to the soup right away to see it sizzle as the hot oil meets the broth. Serve.
Conclusion
We hope you enjoyed our article about sizzling Rice Soup. We know that you will enjoy this delicious meal and it will be a perfect addition to your family dinner table. A delicious recipe that you can try is Sizzling Rice Soup. This delicious recipe is sure to leave everyone satisfied. If you have any other questions or concerns about making Sizzling Rice Soup please comment down below. Thank you for reading.
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Sizzling Rice Soup Recipe
Ingredients
FOR THE SIZZLING RICE
- 1/2 teaspoon sesame oil
- 1 1/2 cups cooked rice
- 1/8 teaspoon salt
- vegetable oil (for frying; can substitute canola or other frying oil)
FOR THE SOUP
- 0.7 ounces small dried shiitake mushrooms
- 2 ounces chicken breast (thinly sliced)
- 2 teaspoons water
- 1 1/2 teaspoons oyster sauce
- 1 teaspoon cornstarch
- 2 ounces fresh sea scallops (cut into quarters)
- 4 ounces peeled, deveined shrimp (about eight 21/25 size shrimp)
- 2 teaspoons neutral oil (such as vegetable or canola oil)
- 1 clove of garlic (minced)
- 1/4 cup carrots (thinly sliced)
- 1/2 cup whole canned straw mushrooms (or thinly sliced baby Bella mushrooms)
- 2 cups baby bok choy (cut into 1-inch pieces, with leafy parts and stems separated)
- 1 cup napa cabbage (cut into 1-inch pieces)
- 8 cups pork and chicken stock
- 2 ounces Virginia ham (sliced into thin strips)
- 1/2 cup snow peas (trimmed and cut in half)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground white pepper
Instructions
- Using parchment paper, line a sheet pan with the cooked rice. Over the rice, sprinkle the salt evenly. It is recommended to let the rice sit on the counter overnight to dry. It can also be toasted for 20 minutes in a 325°F oven.
- You can soak dried shiitake mushrooms in 1 cup of room temperature water overnight, or in boiling water for 2 hours. Remove any tough stems from the mushrooms once rehydrated, and thinly slice them. Reserve the mushroom-soaking water and set aside the mushrooms.
- Mix 2 teaspoons water with 1 ½ teaspoon oyster sauce and 1 teaspoon cornstarch to velvet the chicken. Separately set aside.
- The water in your wok needs to be boiled for six cups. You can now add the velveted chicken. Stir the chicken for 45 seconds in the water with your wok spatula, until it has just become opaque and is cooked. With a slotted spoon or spider strainer, remove the seeds.
- Scallops and shrimp are then added. After 45 seconds, or just until opaque, cook them for another 15 seconds. Make sure they are not overcooked. Dispose of the water and wash the wok after removing it from the wok.
- Make sure your work is on medium heat. Add the garlic, carrots, and shiitake mushrooms with 2 teaspoons of vegetable oil. The baby Bella mushrooms (which are fresh) should be added to the wok now, rather than the canned straw mushrooms (which are pre-cooked).
- The carrots should be stir-fried for one minute, or until they start to soften. Add the napa cabbage and bok choy stems. Stir-fry for a further minute. Add the leftover mushroom soaking water together with the pork and chicken stock after that, make sure to discard any sediment.
- The soup should simmer. Add the cooked straw mushrooms and ham. Allow the soup to simmer once more.
- Start heating the oil in the meantime so you can fry the sizzling rice. When the soup is finished, you should have it ready. Heat the frying oil in a small, deep pot to 350°F, filling it approximately halfway.
- Cook the chicken, shrimp, and scallops for 1 minute once the broth has reached a simmer. Cook for another minute while stirring. Include the snow peas and baby bok choy's green sections.
- Raise the soup's simmer once more. Stirring to combine, add salt, freshly ground white pepper, and sesame oil. If necessary, taste and apply more seasoning.
- Move the soup to the table after pouring it into a big serving bowl. Just before serving the soup, cook the dried toasted rice for about 30 seconds in the hot oil. You'll need to fry in two to three batches, depending on the size of your pot.
- Add the final batches of crispy rice to the soup right away to see it sizzle as the hot oil meets the broth. Serve.
